3 whole chicken breasts, skinned and boned
1 egg, beaten, with 1 tbsp. milk
1/4 c. of mayonnaise
3/4 c. of grated Parmesan cheese
3/4 c. of dry white wine, or chicken broth

Cut chicken into 1 1/2 inch pieces and set aside. Mix egg and milk in bowl. Dip chicken pieces into egg mixture, then dredge in Parmesan cheese, coating each piece well. Melt butter in skillet. Add chicken and cook until lightly browned on all sides. Sprinkle remaining Parmesan cheese over chicken. Add wine or broth. Cover, reduce heat and simmer 35 minutes. Remove cover and simmer an additional 10 minutes or until liquid is reduced. (Serves 6.)